CoReMA

Cooking Recipes of the Middle Ages

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Buttons underneath highlight semantic annotation visualisation, buttons are displayed in relation to the annotation of the text (if a button is not here, the data is not annotated!)

  • Ingredient: (usually) edible material used in cooking
  • Dish: general category of food
  • Tool: equipment used in cooking
  • Name: proper name of dish
  • Instruction: one set of action during dooking
  • Opener: phrase opening a recipe text
  • Closer: phrase closing a recipe text
  • Ref.: reference to another recipe
  • Kitchen Tip: set of actions concerning cooking
  • Household Tip: set of actions concerning household matters
  • Serving Tip: set of actions concerning dishing and serving the food
  • Speech ( ): active speech act of chef or other individual
  • Excluded ingredient ( ): potential ingredient is actively excluded
  • Compared to… ( ): comparison to suggest shape, measurement, etc.
  • Analogy ( ): something other is simulated (“fake” dish)

Ingredients / Tools: Indexes of ingredient and tool concepts reachable via English translation in brackets trailing Early New High German spelling

Metadata: Transcription and recipe view reachable via buttons next to recipe number under Metadata

Similar recipes: provides information on recipe relationships

Categories show, if decidable, main ingredient, distinct preparation method and type of dish

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Quince electuary

Ain Kuettin lattwergenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 31.3 Aug. 2°Source Collection: Wo11, fol. 523vRecipe Nr. 8 Dating: 16th c.Origin: place of origin unknownLang:

Similar recipes:

Same title: b3.17, w4.159, k1.149, wo10c.19, wo10c.7, wo10c.7#sub1, wo11a.2, wo11c.5, wo11c.6, wo11c.7, wo11c.8, wo1b.18, wo1c.22, wo1c.27, wo3b.150Shared ingredients: wo11c.8Same ingredients in following recipe: 2 1Same tools in following recipe: 3 1

Categories:

Main ingredient: fruitPreparation: electuaryType: -

Ain Kuettin lattwergenn Item nim guett Kittinen vnnd schels vnnd Alsdann schneids zu 6 oder 8 viertailen nim die schelffen vnnd so du wilt schlecht khuettinen schneids vnnd stoss in ainem moersser truckhe darnach den safft daruon oder Press aus thue dann den selben safft an die geschelten schnitzlen thues In ein saubern hafen alles mitainander vnnd deckhs wol zue setz inn ain gluett also las dempffen bis die schnitzlen wol lind werdenn darnach so nim ain spinet leinwat vnnd treibs dardurch vber ein hiltzins geschirr alß vil du kanst vnnd magst Nachmals so miss den durchtribnen safft mit einem schisselin vnnd souil schissele mit safft ist souil schisselen mit zuckher nim vnnd thue nit mehr wasser an den zuckher dann alsuil als wellestu In leuetteren dann lass also ain ledlin anainander thun vnnd seuech in dann an den safft thues alles miteinander ueber daz feur in ainem messin geschirr vnnd rueer es Ie ain wenig daz es sich nit anleg las also sieden bis du mainst es sej [524r] genug dann thue ain wenig auff ain zinins theller das khueell werdt vnnd so es ain feines heutlin hatt vnnd das es nimer am finger klebt so thues herab vnd thues mit ainem hueltzin leffele In schechtelin oder warein du wilt




Wo11 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 31.3 Aug. 2°"